1-2 lbs beef bottom round or flank steaks - thin cut
1 red bell pepper - seeded and cut into strips
1 medium onion - cut in half and into thin strips
5 TBSP white vinegar
2 TBSP sugar
1/2 cup olive oil
4 garlic cloves - minced
1 large handful cilantro - chopped
2 TBSP soy sauce
2 tsp ground cumin
juice of 1 lemon or lime
1 tsp salt
1 tsp pepper
2 tsp mixed chili powder
1/2 tsp coriander
*1/3 cup orange juice (optional)
Whisk together marinade ingredients in a large bowl. Add steaks and turn to coat. Cover and marinate in the refrigerator at least 2 hours - as long as over night.
When ready to eat, either grill or cook in a pan over high heat to medium rare (more on the rare side is better). Let rest 5 minutes then cut into thin strips.
Meanwhile, saute bell pepper and onion in olive oil over medium-high heat just until tender.
Serve meat and sauteed veggies with steamed corn tortillas, refried beans, guacamole and chopped lettuce.